Pickled onion salad
Dietitian's tip: This light and tangy salad is a great option for a quick lunch or for a dinner side salad. For variety, serve on top of grilled tuna steaks or with baked tortilla chips.
SERVES 4
Ingredients
2 red onions, finely chopped
4 spring (green) onions with tops, chopped
1/2 cup cider vinegar
2 teaspoons olive oil
2 tablespoons sugar
1/2 cup fresh cilantro, chopped
1 tablespoon lime juice
4 lettuce leaves
Directions
In a small bowl, combine the onions, vinegar, oil and sugar. Stir to mix evenly. Cover and refrigerate until well chilled, about 60 minutes.
Just before serving, stir in the cilantro and sprinkle with lime juice. Serve mounded on a leaf of lettuce.
Nutritional Analysis(per serving)Calories 78 Cholesterol 0 mg
Protein 1 g Sodium 12 mg
Carbohydrate 15 g Fiber 2 g
Total fat 2 g Potassium 230 mg
Saturated fat trace Calcium 34 mg
Monounsaturated fat 1.5 g
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Vegetables 3
Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Nonstarchy vegetables 3
Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Vegetables 3
http://www.mayoclinic.com/health/hea...ecipes/NU00531